Friday, 6 November 2015

Thai green chicken curry

Using frozen vegetables, this makes a quick and simple mid-week meal.

Serves 4


2 level tbsp thai green curry paste
400g chicken pieces
600ml chicken stock
100ml reduced fat coconut milk
400g mixed frozen veg
2 tbsp light soy sauce
salt and pepper
1 red chilli and fresh coriander to garnish


Place a large frying pan over med heat, add curry paste and chicken for 2-3 mins, add stock and coconut milk, bring to the boil, reduce heat and simmer for 10-12 mins until chicken is cooked. Add vegetables, bring back to a simmer and cook for 6-8 mins, remove from heat, stir in soy sauce and seasoning, put into 4 bowls, garnish with chilli and coriander.

We served this on a bed of jasmine rice. 

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